Yield: 4-6 servings
Total Prep time: 20-25min.
2 medium/ large Parsnips (peeled, and julienned)
1 medium/ large Sweet Potato (peeled, julienned, and placed in cold water)
Kosher salt (or table salt is fine)
Smoked Hungarian Paprika
**Note: it's important to place your cut potatoes in water immediately after cutting- as the potatoes specifically will begin to discolor if you don't- due to oxidation.
Arugula Pesto Mayo:
2 T. Arugula Pesto (or use store bought pesto)
2-3 T. Mayo
1) Preheat oven to 400F. If serving with the Arugula Pesto Mayo, make this first by simply mixing the pesto and mayo together! (Can't get any easier!) Place in a small jar or container, and refrigerate until ready to serve.
2) On a sheet tray lined with foil or a silpat, drizzle some grapeseed oil, (about enough to just coat the foil/ silpat.) Drain off the water from the potatoes, and pat dry the best you can. Roll the cut parsnips and sweet potatoes around on the tray in the oil, to coat all sides of the veggies. Try to evenly spread them out, so that they are not on top of each other- but as flat as possible for even cooking. Sprinkle the salt, then the paprika, and then the chili powder over the top of the fries- making sure to coat each one the best you can.
3) Place in the 400F oven for about 10 minutes. Remove, and carefully flip the fries over with a flat spatula to even brown both sides. Return to the oven for another 7-10 minutes, and rotate the pan if necessary. ****Fries should be more of a golden color when finished. Be careful not to burn!
4) Remove from the oven when they are finished, and allow to cool for 3-5 minutes before serving! Enjoy immediately as a side with your main dish. Although they don't need a dipping sauce, you could serve them with the Arugula Pesto Mayo, plain mayo, or ketchup!